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Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

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A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood. This recipe is a cinch to prepare so get to it!

Allergens:Milk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

340 g

Chicken Breasts

227 g

Zucchini

160 g

Orange Bell Pepper

56 g

Red Onion, chopped

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

10 g

Parsley

1 unit

Lemon

Not included in your delivery

3.5 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories1128 kcal
Fat74 g
Saturated Fat15 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber13 g
Protein36 g
Cholesterol98 mg
Sodium1966 mg
InstructionsPDF
Instructions
1

Preheat the oven to 425°F (to roast the veggies and chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Core, then cut bell pepper(s) into 1/2-inch cubes. Cut zucchini into 1/2-inch cubes. On a baking sheet, toss veggies, onions and half the lemon-pepper seasoning with 1 tbsp oil (use 2 baking sheets for 4 ppl, using 1 tbsp oil for each sheet). Season with salt and pepper. Roast in the middle of the oven, until the veggies are golden, 18-20 min.

2

Meanwhile, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side.

3

Transfer the chicken to the baking sheet(s) with the veggies. Roast in the middle of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut the remaining lemon into wedges. In a large bowl, stir together the couscous, broth concentrate and lemon zest. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand until the couscous is tender and the liquid has been absorbed, 5-6 min.

5

Meanwhile, roughly chop the parsley. When the couscous is tender, stir in the roasted veggies, parsley, 1/2 tbsp lemon juice (dbl for 4 ppl) and 1/2 tbsp oil. Season with salt and pepper.

6

Thinly slice the chicken. Divide the couscous and chicken between plates. Sprinkle over the feta. Drizzle over any remaining juices from the baking sheets. Squeeze over a lemon wedge, if desired.